Slow Cooker Mojo Pork Bowl
with plantains / chopped spinach / fresh salsa
Citrus juice and zest are used in this Mojo pork that as been featured in previous meal plans. The pork is shredded and served with chopped baby spinach and homemade salsa to keep things fresh in the warmer temps.
Smarts: The pork in this recipe could be made in the Instant Pot.
Ingredients
- Onions, medium - 1 , chopped
- Garlic - 6 cloves , peeled and crushed
- Jalapenos - 1 , sliced
- Pork, boneless shoulder roast (enough for 2 nights) - 3 lbs (sometimes labeled pork butt)
- Orange juice - 3/4 cup (store-bought or fresh-squeezed)
- Limes - 1 , zest of
- Cumin - 1 1/2 tsp
- Paprika, smoked - 1 1/2 tsp
- Oregano, dried - 1 tsp
- Salt - 1 1/2 tsp
- Black pepper - 1/2 tsp
- Bay leaves (opt) - 2
- Baby spinach - 5 oz , roughly chopped
- Limes - 1/2 , wedges
- Plantains - 2 (look for very ripe, dark brown fruit)
- Vinegar, rice - 2 tsp
- Honey - 1 tsp
- Oil, cooking - 1 Tbsp
- Pepitas / pumpkin seeds - 1/4 cup
- Shallots - 1 clove , diced
- Cilantro, fresh - 2 tsp , chopped
- Tomatoes, medium - 2 , chopped
- Limes - 1/2 , juice of
- Red pepper flakes or hot sauce (opt) - to taste
Choose Cooking Method
Prep
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Onions / Garlic / Jalapenos / Shallots - Prep as directed. Combine onions, garlic, and jalapenos. Store shallots separately. (Can be done up to 5 days ahead)
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Slow-cook pork - (This makes enough for 2 nights.) In the bowl of a slow cooker combine pork, onions, garlic, jalapenos, orange juice, lime zest, cumin, paprika, oregano, salt, pepper, and bay leaves. Set slow cooker to low and cook until pork is falling apart and tender, 7 to 8 hours (or 4 to 5 hours on high). (Can be done up to 5 days ahead) (Note: You can also bake the pork and other ingredients in a Dutch oven, covered at 325F / 163C, until pork is falling apart and tender, 2-1/2 to 3 hours.
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Spinach / Lime wedges (for bowls) / Cilantro / Tomatoes - (If prepping right before cooking, get oven heating before continuing with prep.) Prep as directed.
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Make salsa - Combine shallots, cilantro, tomatoes, and lime juice. Season with some salt and pepper. Add some red pepper flakes or hot sauce if you’d like the salsa spicy.
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Plantains - Peel and slice.
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Make
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When pork is finished, heat oven to 425F / 218C.
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Brush a sheet pan with some oil. Add plantains in a single layer and brush with some more oil. Season with some salt. Bake, turning halfway through cooking, until golden brown, 15 to 17 minutes total.
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Transfer pork to a cutting board and roughly chop. Discard bay leaves. Return pork to slow cooker and combine with cooking liquid. Taste and season with some additional salt and pepper if needed. Keep warm until ready to serve.
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In a large bowl, whisk together vinegar and honey with a pinch of salt. Add oil while whisking. Add spinach and toss until combined.
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Divide plantains and shredded pork (reserve half for Thursday) between serving bowls. Top with spinach, salsa, and pepitas. Serve lime wedges on the side for squeezing over top. (You can also set all of the components out and let everyone assemble their bowls at the table.) Enjoy!
Prep
-
Onions / Garlic / Jalapenos / Shallots - Prep as directed. Combine onions, garlic, and jalapenos. Store shallots separately. (Can be done up to 5 days ahead)
-
Spinach / Lime wedges (for bowls) / Cilantro / Tomatoes - (If prepping right before cooking, get oven heating before continuing with prep.) Prep as directed.
-
Make salsa - Combine shallots, cilantro, tomatoes, and lime juice. Season with some salt and pepper. Add some red pepper flakes or hot sauce if you’d like the salsa spicy.
-
Plantains - Peel and slice.
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Make
-
Heat oven to 325F / 163C.
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Heat a Dutch oven with some cooking oil over medium heat. Add pork to heated oil and sear on all sides until browned, ~2 to 3 minutes per side.
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Add onions, garlic, jalapenos, orange juice, lime zest, cumin, paprika, oregano, salt, pepper, and bay leaves. Stir to combine everything well and bring to a low simmer. Cover with a lid and transfer to the oven. Cook, covered, until pork is tender and falling apart, ~2-1/2 to 3 hours.
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When pork is finished, heat oven to 425F / 218C.
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Brush a sheet pan with some oil. Add plantains in a single layer and brush with some more oil. Season with some salt. Bake, turning halfway through cooking, until golden brown, 15 to 17 minutes total.
-
Transfer pork to a cutting board and roughly chop. Discard bay leaves. Return pork to the Dutch oven and season with some additional salt and pepper if needed. Keep warm until ready to serve.
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In a large bowl, whisk together vinegar and honey with a pinch of salt. Add oil while whisking. Add spinach and toss until combined.
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Divide plantains and shredded pork (reserve half for Thursday) between serving bowls. Top with spinach, salsa, and pepitas. Serve lime wedges on the side for squeezing over top. (You can also set all of the components out and let everyone assemble their bowls at the table.) Enjoy!
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